Double Chocolate Butterfinger Layered Cake

Chocolate cake anyone?! I’d like to introduce you to my Homemade Double Chocolate Butterfinger Cake. It is made by baking the batter in two 2 cup ramekins. I love this size because it’s about 6 inches wide and about 12 inches tall. Perfect for a birthday cake for that special someone

I created this cake for my friend Amanda of I am Baker and her Food Styling Challenge. I was so excited when I got the email to participate. The challenge is that you have $25 to spend on your props that you find at a second hand shop. I grew up going to garage sales and thrift store shopping so I was ready for the challenge. I went up to a little second hand shop down the street and found a cute ivory plate and a glass candle stick that I glued together to make my own cake stand. I found an antique knife to go with it and spent under $20! Can you tell I had a good time?

Here’s a closer look of the cake stand I made. Love how it looks with the little tall cake.

Slice each little cake, spread with chocolate buttercream, top with Buttercream and stack like so. Frost the top and sides then top with crushed Butterfinger. Yes!

Double Chocolate Butterfinger Layered Cake

Ingredients

1/2 cupmilk chocolate chips

1/4 cupmilk

1 cupall-purpose flour

1/3 cupcocoa powder

1 cupgranulated sugar

1/2 teaspoonkosher salt

1/2 teaspoonbaking soda

2 largeeggs

1/2 cupsour cream

1/2 cupcanola oil

2 sticksunsalted butter, softened

2 cupspowdered sugar

1/2 cupcocoa powder

1 regular size barButterfinger candy bar

Directions

Preheat oven to 350 degrees F. and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.

Heat the milk in a microwave safe bowl until hot, about 45-60 seconds. Remove and add chocolate chips. Let sit for 1 minute then stir to melt.

In a stand mixer, mix the flour, cocoa powder, sugar, salt and baking soda to combine. Slowly add the eggs, sour cream, oil and melted chocolate mixture until combined. Divide batter between the two prepared ramekins. Bake for about 30 minutes, or until baked through. Remove and let cool. Remove cakes from ramekins and split horizontally.

To prepare frosting, beat butter until creamy. Slowly add powdered sugar and cocoa until thick and spreadable. Spread a thin layer over each of the split cakes. Top each frosted layer with crushed Butterfinger bars. Stack cakes on top of each other onto your desired cake plate. Frost entire cake and top with more crushed Butterfinger bars.

Comments

There’s a million things I love about this post! First, the cake, the recipe itself, the fact that it’s a smaller cake in terms portions because I just can’t get through huge layer cakes before they go stale so your size is perfect!

Next, love the challenge. How FUN!!! I go to my local thrift shop every couple weeks and scour it for props. I love it when I find great plates for 2 bucks or something wonderful for under 5 bucks.

Love your creativity with making your own cakestand, too. Wow, Jenny! So impressed!

The cake looks delicious! I also really love the cake stand. I’ve been looking for a stand for some time now but haven’t been able to find the right one. I might make one like you did, that is a GREAT idea!

How adorable! I love that it’s a smaller cake! But it’s totally loaded with chocolate and butterfinger, which sounds to die for!
I wish we had a cool thrift shop around where I live. It’s so hard to find vintage plates or flatware. Fun challenge!

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Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!